Jim, Nothing like a properly chilled hand crank. In fact, I use my stones to flatten both the blade and die before grinding. Then crank the nut that holds the plate as hard as I can, then back off a little. People get so worked up about not having to do the "work" of grinding meat.
Five pounds took me ten minutes without one bit of meat smear. Try that KA attachments. Trick is well marbled cold meat that has been washed and pat dried. Use a cold/sharp manual grinder or dedicated metal grinder then move the ground meat back into the cold as quickly as possible. Then clean up. Keep it clean, quick and cold.